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Adverse effects of preserved vegetables on squamous cell carcinoma of esophagus and precancer lesions in a high risk area

Indulging in preserved vegetables may put an individual at risk of developing esophageal cancer.

This study analyzed the connection between preference for preserved vegetables and the likelihood of suffering from cancer of esophagus. Dietary habits and esophageal cancer diagnosis status were ascertained through validated food frequency questionnaires and hospital records. 

Researchers discovered that participants who ate the highest amounts of preserved vegetables were more than 3 times likely to be diagnosed with esophageal cancer than their counterparts who refrained from consuming these foods. This study concluded that devout consumption of preserved vegetables may increase an individual's susceptibility to esophageal cancer.

Research Summary Information

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